Pempek Adaan Ikan Tuna Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground tuna | 400 grams |
| Sago/tapioca flour | 200 grams |
| Kara coconut milk | 1 packet |
| Chicken egg | 1 |
| Salt (optional) | 1 teaspoon |
| Sugar (optional) | ½ teaspoon |
| Red onion | 1 clove |
| Green onion | 1 stalk |
| Pepper (to taste) | To taste (optional) |
Instructions
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Begin by preparing the ground tuna and mixing it with the Kara coconut milk. To achieve a medium thickness, dilute the coconut milk with water until you reach a total volume of 250 ml. Stir thoroughly until well combined.
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Next, add the optional salt, sugar, pepper, chopped green onion, and minced red onion into the mixture. Stir again until all ingredients are evenly incorporated.
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Incorporate the egg into the mixture and mix until fully combined.
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Gradually add the sago/tapioca flour, a little at a time, while stirring. A spatula works well for this step to ensure an even mixture.
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Heat oil in a frying pan. Use an oiled spoon to shape the mixture into small balls or patties. If preferred, you can also use your hands for shaping.
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Fry the pempek until they float to the surface and become golden and puffy. Once done, remove from the oil and let them drain on paper towels.
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Serve the pempek warm and enjoy! If you have any questions, feel free to reach out for clarification. 💕
This delightful dish combines the flavors of tuna and coconut milk, perfect for any gathering or as a delicious snack.
